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Monday, August 13, 2012

Canned Salsa Verde

8 tomatillos

1 onion

4 large hot peppers of your choice

6 cloves of garlic

lime juice and pulp

fistful of cilantro

1 tbls salt

2 tbls olive oil

2 tsp cane sugar

Slice and deseed the peppers. Roast the tomatillos and peppers. Cool and chop. Add all of the ingredients to a food processor and blend to desired consistency, adding one or two teaspoons of malt vinegar to thin. This produces enough for four half pint jars.

Boil four half pint jars, the lids and seals. Set up canner with metal basket and ten cups of water to boil. Cover. Drain jars, lids, and seals. Wipe the rubber seal well. Fill the jars with the salsa, leaving 1/2 inch from the top. Wipe the jar edge well. Place on seal and then lid, screwing tightly. When all four are filled, place in the boiling water and cover, boiling for ten minutes. Turn off the heat and uncover. Remove after five minutes. Set on a towel and let cool.

Over the next hour the seals will pop. If you don't hear anything you can test the tops by pressing on them. If they move, they're not ready. If they are on there nice a tight, once cooled, you can stack them in your pantry. They're good for a year.